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Name: Apricot Brandy Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 c Flour; 1/4 ts Baking soda; 1/2 ts Salt; 1 ts Vanilla; 1 c Butter softened; 1/4 ts Almond extract; 6 Eggs; 8 oz Sour cream; 1 ts Orange extract; 3 c Sugar; 1/2 c Apricot brandy; 1/2 ts Rum flavoring

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INGREDIENTS

3 c Flour
1/4 ts Baking soda
1/2 ts Salt
1 ts Vanilla
1 c Butter ; softened
1/4 ts Almond extract
6 Eggs
8 oz Sour cream
1 ts Orange extract
3 c Sugar
1/2 c Apricot brandy
1/2 ts Rum flavoring

Servings

INSTRUCTIONS

Cream butter; gradually add sugar, beating well at med. speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire whisk. Combine flour, baking soda, and salt; stir well. Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Pour batter into a greased and floured 10" tube pan. Bake at 325 for 1 hr. and 45 min. or until a wooden pick inserted comes out clean. Let cake cool in pan 10 min.; remove from pan, and let cool completely on a wire rack. Yield: One-10" cake.

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Nutrition

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Serving Size: 1 Serving (4216g)
Recipe Makes: 1 Servings

Calories: 12821
Calories from Fat: 3324 (26%)

Amt Per Serving		% DV

	Total Fat 369.3g	492 %
	Saturated Fat 183.3g	917 %
	Monounsaturated Fat 114.5g
	Polyunsanturated Fat 30.4g
Cholesterol 6911.4mg		2127 %
Sodium 3893mg		134 %
Potassium 3110.7mg		82 %
Total Carbohydrate 2173.8g		639 %
	Dietary Fiber 13g	52 %
	Sugars, other 2160.8g
Protein 253.2g		362 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12821

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